Baked Italian Skillet Eggs

Gather the ingredients.

Add the oil and the sausage to large skillet over medium heat. Cook for 5 to 10 minutes, stirring occasionally, breaking up sausage into crumbles until it starts to get a little crispy.

Add garlic and red pepper flakes and cook for 1 more minute, stirring constantly.

Add the tomatoes with the juices from the can, salt to taste, and the pepper. Increase the heat to medium-high heat. Continue to cook until meat sauce begins to boil.

Reduce the heat to low and simmer the sauce for 5 minutes. Taste and add more salt if needed.

Use the back of a spoon to nudge some tomatoes apart to make 4 evenly spaced wells over the mixture. Carefully crack an egg into each well. The eggs should not be submerged, but should be nestled among the tomatoes.

Increase the heat to medium. Add the mozzarella cheese and parmesan cheese around the eggs.

Cook for 7 to 10 minutes, or until the whites have solidified, but the yolks are still runny. Rotate the pan periodically so that the eggs heat evenly and cook in the same amount of time.

When the eggs are cooked to the desired doneness and the cheese is melty, garnish with the parsley.

Use a big serving spoon to scoop the eggs, along with some of the sauce, onto plates. Serve with toast or bread for dipping.